Bacon Fougasse

Preparation

• • In a skillet over medium heat, brown the onion and bacon in 1 tbsp (15 ml) of the oil until the bacon is crisp and the onion well browned. Drain and let cool.
  • In a bowl, combine the water and the sugar.
  • In a large bowl, combine 2 cups of the flour and the yeast and salt. Add the water and sugar mixture and stir until the mixture forms a soft ball.
  • On a floured surface, knead the dough until smooth and elastic, about 5 minutes. Knead the bacon and onion into the dough, adding flour as needed. Shape into a ball and place in a clean, lightly oiled bowl. Cover with a damp tea towel and let stand in a warm, humid place for 30 minutes.
  • Line a baking sheet with parchment paper.
  • Place the dough in the centre of the baking sheet and press into an oval measuring about 6 x 10 inches (15 x 25 cm). Make a lengthwise slit in the centre of the dough, coming within 1 inch (2.5 cm) of each end. On each side of the centre slit, make 4 crosswise slits on the dough so that the fougasse resembles a leaf.
  • Pull the dough to stretch it to about 9 x 13 inches (23 x 33 cm), pulling the slits open to create gaps. Let rise uncovered in a warm, humid place for about 1 hour.
  • With the rack in the middle position, preheat the oven to 450°F (230°C).
  • Using a brush, remove any excess flour from the dough before brushing it with the remaining oil. Bake until golden brown, about 20 to 25 minutes.